Potato Salad

Two cups of cooked potato balls, or sliced potato. Sprinkle over each layer a grating of onion, a little celery cut fine, pepper and salt and the yolk of a hard-boiled egg, passed through a strainer. On the top sprinkle chopped parsley, mix with French or a cooked dressing. Serve on lettuce leaves and garnish around the mound with beets cut in slices or fancy shapes.

Lobster Salad

Cut the meat from a fresh boiled lobster in one-inch pieces. Marinate (or mix with a French dressing) one hour before serving. Keep in a cold place, then drain it and mix with it a little mayonnaise. Place it on a flat dish surrounded by lettuce leaves. Smooth it off, leaving it high in the center. Cover quite thick with mayonnaise. Stick in the top the heart of the lettuce and sprinkle over it the powdered coral of the lobster.

Fish Salads

Salmon, shad roe or any firm white fish mixed with mayonnaise and garnished with lettuce can be served as a salad. Olives, pickles and capers are a pleasant addition to these salads, or tartare sauce may be used with them in place of mayonnaise.

Oyster Salad

Cook the oysters in their own liquor until they are plump (about five minutes). Drain and chill. Mix with mayonnaise or tartare sauce. Serve on lettuce, garnish with olives, capers or pickles. Celery or tender young cabbage cut fine can be served with the oysters.

Waldorf Salad

Peel two raw, tart apples, cut in dice, measure and take the same amount of celery cut in small pieces, mix with the apples. Mix with mayonnaise and serve on nests of lettuce or in red apples with the center removed to form cups. Set them on lettuce leaves. Have a layer of the dressing on top with a heart or small leaf of the lettuce stuck up in the center.

Pineapple Salad

Use equal amount of pineapple cut in dice, cherries stoned and cut in halves, one-half the amount of strawberries cut in halves. Serve with a wine or mayonnaise dressing. If mayonnaise is used, mix it with one-half whipped cream. Serve the salad in the whole pineapple surrounded by lettuce leaves and a few sweet peas. Cut off the top of the pineapple about one inch deep. Scoop out the inside and use for the salad. Drain, chill and fill with the salad just before serving.

Grape Salad

Skin and remove the seeds from malaga grapes, stuff each one with a filbert nut which has been blanched (let them stand in boiling hot water five minutes, then remove the skin). Serve on a bed of lettuce, cover with mayonnaise which is a part of whipped cream. Garnish around it with sections of orange.

Mandarin Salad (Good Dinner Salad)

Equal parts of mandarins sliced very thin with the skin on, white grapes seeded and halved, bran-died peaches, one-half of maraschino cherries and figs that are fresh and moist, cut in inch pieces. Serve with wine dressing in punch glasses or in orange cups.

Fruit Compote Salad

For each service set a slice of pineapple on lettuce. Place a section of orange and grapefruit on top and cover with Denver salad dressing. Chopped nuts also may be scattered over the top.